Kitchener Market


Meat Lasagna

Courtesy of Bolero Pizza and Pasta House
– Saturday and upper market vendor

Meat lasagna

(Serves 10, takes 1 ½ hours)


  • 1 ½ lbs. ground beef
  • 2 garlic cloves, minced
  • 1 tsp. olive oil
  • 1 tsp. Italian seasoning
  • Salt and pepper to taste
  • 12 lasagna noodles
  • 2 cups Béchamel sauce
  • 2 cups tomato sauce
  • 2 cups cottage cheese
  • 2 cups mozzarella cheese, grated
  • 1 cup parmesan cheese, grated


  • Cook lasagna noodles in boiling water, drain and set aside.
  • Heat oil in a pot and lightly sauté garlic. Add ground beef, seasoning, salt and pepper to taste. Cook until ground beef turns brown.
  • Combine tomato and béchamel sauce in a separate pot.
  • In a rectangular ovenproof dish, start layering: Béchamel and tomato sauce mixture, noodles, cottage, mozzarella and parmesan cheese, ground beef and seasoning. Repeat layering until noodles are all used cup (approximately 3 times). Finish with béchamel and tomato sauce mixture.
  • Bake in hot oven, 400 degrees F for 40 minutes.
  • Top with mozzarella and parmesan cheese. Put back in oven for approximately 5 minutes, until the cheeses are golden brown and the edges are bubbling.